It's my (possibly crazy) theory that the larger pieces taste and hold up better. I rationalized this by figuring that larger pieces have been manipulated by machinery less which can squeeze out goodness. I also figure larger pieces are exposed to less air and water oxidation as well. I'll be interested to see what you think.

It's my (possibly crazy) theory that the larger pieces taste and hold up better. I rationalized this by figuring that larger pieces have been manipulated by machinery less which can squeeze out goodness. I also figure larger pieces are exposed to less air and water oxidation as well. I'll be interested to see what you think.

They do seem a bit "processed", kind of rubbery....the taste is bland to me but I don't have much experience with "fresh" cheese. I also bought another brand of a one lb ball and it is way different(softer, creamier)...let me see if I can put up a pic of that one.Thanks Jeff

Here is the other brand that I picked up. It sells for $1 more per lb...$5.29. Now this one has the right texture to it but still not much flavor(cold). We'll see if Lil Deni's 850 stone launch temp changes their minds....hopefully it will blow Bob's mind...

Most people I know who move from dry mozz to fresh will note that it doesn't seem like it has much flavor. It is just a big difference in flavor profiles in the two types. Buy some Buffalo, that has a lot more flavor.

Most people I know who move from dry mozz to fresh will note that it doesn't seem like it has much flavor. It is just a big difference in flavor profiles in the two types. Buy some Buffalo, that has a lot more flavor.

Yep, that's next Jeff...thanks.These "fresh" pearls sure do remind me of cubed up dry mozz though...a lot. Guess that's not a good brand from what has been said so far.Thanks again,Bob

Yep, that's next Jeff...thanks.These "fresh" pearls sure do remind me of cubed up dry mozz though...a lot. Guess that's not a good brand from what has been said so far.Thanks again,Bob

I usually get pretty good belgioso from the store or Costco. Maybe cause I'm close to wi but the majority of the time I find it has a fresh milky taste. Maybe give a bigger piece a try one of these days...

I usually get pretty good belgioso from the store or Costco. Maybe cause I'm close to wi but the majority of the time I find it has a fresh milky taste. Maybe give a bigger piece a try one of these days...

Yeah, they did have different sizes..logs an balls. I jus saw the pearls and for some reason Craig's pies flashed before me and I experienced temporary insanity. Yeah....I'm gonna take this home.... and make me a Craig pizza man.... yeah riiiight!

Chicago Bob, you should consider yourself very lucky to be able to get that lioni mozzarella! I wont name any names, but a VERY famous member of this forum imported this into his city for his (critically acclaimed) pizzeria after he spent a week in new york "cheese shopping" at every A list pizzeria we could find.

Buffalo mozzarella is indeed better, but Lioni is definitely at least up with the best of them for cows milk fresh mozzarellas.

Chicago Bob, you should consider yourself very lucky to be able to get that lioni mozzarella! I wont name any names, but a VERY famous member of this forum imported this into his city for his (critically acclaimed) pizzeria after spending a week in new york "cheese shopping" at every a list pizzeria we could find. Its not a widely distributed product.

Buffalo mozzarella is indeed better, but Lioni is at the top of the heap for cows milk fresh mozzarellas.

Sometimes things just align in a most magnificent way I guess....Thanks for the input Scott.

Now you got me sad cause at BJ's...what is here today might be gone tomorrow. How well does this stuff freeze...

I have better luck freezing buffalo mozzarella than I do normal aged mozzarella, so you should at least give it a try. I have never bothered freezing cows milk fresh mozzarella, but I supposed it would be close to buffala.

Bob, Scott is right, My BJ's carries that although I do not have a membership there, I have gotten it through friends a few times recently. By far the best fresh mozz I can get near me. Awesome stuff. Part of the difference you are likely tasting is sodium content, that and a plain old milkier taste. This is where salting the top of a pizza goes from ok to amazing. All about balance and it is hard to get right, but when you do... you know it. -Marc

Ok, here's a couple pics using the Lioni Latticini cheese. It tasted great!I'm going to try some lower temp(6-700 ish), longer fermented doughs on this Lil Deni until I can get a second heating element installed in her.I sure do like how the ingredient flavors turn out at these higher temps.